The Petruchio cocktail is a modern creation by Jamie Boudreau, one of the top mixologists working today. Despite it’s name, it is actually an American cocktail coming from the bar Vessel in Seattle, Washington. Then again the creator is Canadian so I guess you could add this to the repertoire of modern Canadian classic cocktails. Either way, this Petruchio cocktail is as delicious as it is beautiful, with the beautiful orange color contrasting nicely with the foamy white head.
If you see foam in a cocktail, chances are it comes from egg whites. Yes, this recipe calls for raw egg whites similar to a fizz. Don’t worry, the chances of getting sick are infinitesimal so you can drink this cocktail in ease. And what an easy cocktail to drink.
Now the recipe is quite simple. It just calls for all the ingredients to be put in a shaker and shaken first without ice, then again with ice. The ice will foam up the egg whites and create the head of the Petruchio cocktail. However, if you really want to make it stand out then you can use a milk frother. These are the devices you see baristas use to foam up those coffee drinks. You can find one for cheap on Amazon here.
Petruchio Cocktail Ingredients
- 30 ml Dry Gin
- 30 ml Aperol
- 15 ml Lemon Juice; freshly squeezed
- 1 tsp Simple Syrup
- 2 dashes Orange Bitters
- 1 small Egg White
Petruchio Cocktail
Equipment
- Cocktail Shaker
- Milk Frother (optional)
- Coupe Glass (optional)
Ingredients
- 30 ml Dry Gin
- 30 ml Aperol
- 15 ml Lemon Juice freshly squeezed
- 1 tsp Simple Syrup
- 2 dash Orange Bitters
- 1 Egg White small to medium sized egg
Instructions
- Place all the ingredients into a cocktial shaker and give it a good few shakes. Then add some ice cubes and shake hard and fast until you think the drink has become foamy (about 15-20 seconds). Pour into a coupe glass, blocking the ice. I don't say strain because that will thin out the foam and you won't get as good of a head.
- If you want it more foamy, after shaking the second time, remove the ice with cocktail tongs and use a milk frother to really foam it up. Then pour into a coupe glass.
- Traditionally this drink is not garnished with anything, but I like the mint leaves for the color contrast and because I like chewing them after I finish the drink.
